Recipe: Japanese Chicken Ramen

Ingredients

• 750 ml chicken broth
• 2 tbsp peanut oil
• 1 ½ leeks - chopped
• 1 carrot - chopped
• 2 cm of ginger - peeled and chopped
• 2 cloves of garlic - crushed
• 2 tbsp soy sauce
• 160 g noodles
• 1 chicken breast
• 6 oyster mushrooms
• 2 eggs, hard boiled
• 1 spring onion - sliced
• salt and pepper

Instructions

Step 1

Heat a saucepans over a medium heat. When hot, add the peanut oil and leeks.
Sweat them slightly; add the carrots, crushed garlic, and the ginger. Cook for another 2 - 3 minutes.
Next, stir in the chicken stock and the soy sauce. Season with salt and pepper.
simmer, then cook for 15 - 20 minutes.

Step 2

Place the sieve over another saucepan, strain the broth.
Put it on a heat.

Step 3

Place chicken and mushrooms into the hot broth.
Slowly poach for around 7 minutes. Do not boil, keep it on a low heat. This keeps the chicken moist.
Use the slotted spoon to remove the chicken breast and the mushrooms from the broth, set aside.

Step 4

Add noodles into the broth, turn the heat higher to simmer.
Cook for about 3 minutes.

Step 5

Move lengthwise along the chicken breast, cut into thin slices evenly.
Chop the hard boiled eggs into half.

Step 6

Transfer noodles into a soup bowl, and place broth on top.
Arrange the mushrooms on one side, then add in eggs, chicken and the spring onions.
Add a little more broth, done.